What is a gluten-free gingerbread dump cake?

A gluten-free gingerbread dump cake is a simple one-pan dessert made with gluten-free gingerbread mix or cake mix, molasses, spices, and melted butter. This easy dump cake recipe is perfect for busy weeknights or holiday gatherings and can be made using almond flour, a Betty Crocker gluten-free dump cake mix, or other gluten-free gingerbread loaf bases. It delivers the warm, spiced flavors of traditional gingerbread without the gluten.

Can I make a vegan gluten-free gingerbread cake?

Yes, you can make a vegan gluten-free gingerbread cake by substituting eggs with flax or chia seeds and using plant-based butter. This approach works well with gluten-free gingerbread mix or a gluten-free gingerbread cake with almond flour, producing a moist, flavorful dessert that’s perfect for winter or festive occasions.

What variations can I try with this gluten-free gingerbread dump cake recipe?

You can experiment with toppings such as chopped pecans, walnuts, or chocolate chips. For a layered version, try a gluten-free gingerbread layer cake. Using almond flour or a vegan gluten-free gingerbread cake variation can also enhance texture and flavor.

How do I bake the best gluten-free gingerbread dump cake?

For the best gluten-free gingerbread dump cake, use high-quality gluten-free gingerbread mix, ensure the molasses and sugar are well combined, and drizzle melted butter evenly over the cake mix layer. Whether you choose a Betty Crocker gluten-free dump cake mix or a homemade gluten-free gingerbread dump cake with almond flour, these tips guarantee a tender, moist, and festive dessert every time.

Gluten-Free Gingerbread Dump Cake – Best Holiday Dessert 2025

Description

This gluten-free version keeps all the warmth and rich flavor of classic gingerbread — molasses, spices, and a buttery cake topping — without any gluten. It’s soft, aromatic, and perfect for those with gluten sensitivities, yet indulgent enough for holiday celebrations.

Ingredients

Scale

🛒 Ingredients:

1 cup unsulphured molasses
½ cup hot water
1 cup dark brown sugar, packed
2 large eggs
½ cup (1 stick) unsalted butter, melted
2 cups gluten-free all-purpose flour (1:1 blend, includes xanthan gum)
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 box gluten-free yellow or spice cake mix (check ingredients)
½ cup melted butter (for topping)
Optional: ½ cup chopped pecans or walnuts

Instructions

📝 Instructions:

Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Gingerbread Base:
- In a large bowl, whisk together molasses, hot water, brown sugar, eggs, and melted butter until smooth.
- Stir in gluten-free flour, baking soda, and spices until fully combined. Pour into the prepared dish.
Add Cake Mix: Sprinkle the dry gluten-free cake mix evenly over the gingerbread layer. Do not stir.
Top with Butter & Nuts: Drizzle melted butter evenly across the top. Sprinkle nuts on top if desired.
Bake: Bake uncovered for 40–45 minutes, until the top is golden and set.
Cool & Serve: Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.

Notes

Check Cake Mix: Ensure your gluten-free cake mix is truly dairy- and egg-free if needed.
Extra Moisture: Gluten-free flours can absorb more liquid; add 2–3 tablespoons extra molasses or water if the batter feels too thick.
Optional Toppings: Sprinkle cinnamon sugar or crushed gingersnaps on top for added texture.
Storage: Store covered in the fridge for up to 4 days; reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baked
Cuisine: American / Holiday